Southwest Corn Pudding

An Old-Fashioned Corn Pudding With Native American Roots

This tasty, sweet corn side dish is popular in the Southern United States and in some places along the East Coast. The starch from the corn thickens a savory custard mixture of eggs and milk, creating a satisfyingly creamy, sweet yet savory twist on your traditional way of serving corn.

Corn pudding was most likely a simple Native American dish, created from a mixture of fresh sweet corn that was grated off the cob, water, and the milky liquid that ran from the kernels as they were grated. As the ingredients baked, the starches from the corn thickened the mixture into a custard-like pudding. When European settlers arrived in America, they encountered Native American foods and began adapting them to their own tastes and cooking styles.

It was probably those settlers who added other, richer ingredients to the pudding-like eggs, milk, and butter, bringing it closer to a European savory custard (or British pudding).

Some include cheese or other flavorings, such as onions or bacon. Some bring the heat with jalapenos. And still, others add a bit of color with green chilies or diced sweet red pepper. It is possible to find corn puddings in varying consistencies as well: from loose and nearly runny, like creamed corn to thick and fork-ready, like a well-set custard. And the variations go on and on. It's a fun dish because you can take the concept and adjust it to whatever you have on hand or to whatever texture and style you are feeling.
Cook's Notes: Not only does this side dish work well with turkey but pairs well with a meat dish. It could also be a meatless meal paired with a salad and bread. It has a kick with cumin and green chiles, which adds to the flavor.

Southwest Corn Pudding
Recipe serves 6 and was adapted from BHG
Ingredients:

• 1 teaspoon each butter and oil
• 1 cup diced onions
• 1 cup diced mini red and orange peppers
• 2 cups fresh frozen corn kernels
• 1/2 teaspoon cumin
• 4 eggs lightly beaten
• 1/4 cup cornmeal
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1- 14.5 oz. can creamed corn
• 1- 4-oz can diced green chiles, drained and patted dry on a paper towel
• 1 cup sharp shredded cheddar or pepper Jack cheese

Directions:

• Grease an 8x8-inch glass pan and preheat the oven to 350°F.
• In a medium-sized fry pan, heat oil and butter. Sauté the onion and peppers for 3 minutes. Add cumin and corn kernels and saute for 3 minutes more.
• In a bowl, whisk eggs and add in cornmeal, salt, flour, and creamed corn. chiles and cheese.
• Whisk the ingredients together and pour into a glass pan.
• Bake 40 minutes or until set and bubbly.